Reviewed: Dec. 4, 2011

I've made this several times and love it. I usually use pan fried tofu instead of prawns and change up the veggies. I also cut down the lime juice a bit, maybe use only one lime instead of two. I've also made the mistake of using low fat coconut milk which was awful - the regular coconut milk really helps cut the heat and thicken the sauce. I agree with other reviews that you can cut down the amount of milk, however.

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Reviewer:

drewdoc

Cooking Level: Expert

Home Town: St. Cloud, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Jun. 22, 2011

Delicious and very fragrant! I used 1 lime instead of 2 because it seemed like a lot, yet it still turned out a little on the sour side so I added some sugar and chopped cashews to soften it. As others mentioned, the consistency was watery. Don't skim on the coconut milk because that's what balances out the lime, I used flour to thicken it and it turned out great. Stir in a teaspoon of fish sauce at the end for perfection!

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Reviewer:

Hellrose

Reviewed: Nov. 2, 2010

4 stars with my addition of 2 tsp fish sauce and about 1/2 of the coconut milk. I felt it was a good base recipe, but wasn't at it's best without the fish sauce.

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Reviewer:

M. Goldman

Cooking Level: Expert

Living In: Grand Isle, Louisiana, USA

Reviewed: Jul. 25, 2010

We've made this many times now and it's always a mind-blower! Always best when the green beans are nice and fresh and tender. Made it once with sub-par coconut milk...that was a mistake. Omitted the lemon grass, otherwise followed the recipe. The sauce is soupy buy we just add an arrowroot slurry at the end and it thickens it right up. Will make this again and again and again...

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Reviewer:

willinajar

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jul. 2, 2010

The texture of this curry is really thin, so only use a necessary amount of coconut milk, DO NOT use the whole can. I also thought that the taste was a bit too sour. Otherwise, this would make a good green curry.

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Reviewer:

ChocChic

Reviewed: Jun. 25, 2010

Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities, can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's the joy of cooking. I used frozen beans and corn and served on basmati rice. Saved and on my list to make again very soon. Thank you.

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Reviewer:

Dirk

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Dec. 20, 2009

Very tasty curry, but the texture was too soupy. I used only 3/4 can coconut milk and I couldn`t thick it. I used more soy sauce too. I think, you can use chicken (or maybe beef) in this recipe and make it without green beans and corn (or add later). It will be a great dish.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Nov. 2, 2009

I had to omit the lemon grass as it was way too woody to put through the food processor. The only other changes I made were to add more soy sauce (low-sodium) and a splash of fish sauce. I'm not a big fan of canned baby corn but they worked great in this recipe. Served it over wide rice noodles as that's what I had on hand. Good stuff! Thanks, Lee!

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